Snow Pea Leaves Warm Salad (Nibitashi)
Snow pea leaves and aburaage (fried thin tofu) are simmered in a lightly flavoured dashi stock. This salad can be served warm, cold or at room temperature. This is a great make-ahead dish.Use konbu dashi and make it 100% vegetarian.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100g/3.5oz snowpea leaves/snowpea shoots ((note 1))
- 1 sheet aburaage ((note 2))
- 2 cups boiling water
- 150ml/5.1oz dashi stock ((note 3))
- 1 tbsp light soy auce ((note 4))
- ½ tbsp mirin
- ¼ tsp salt
Instructions
- 1
Cut the bunch of snow pea shoots into 5cm/2” long pieces so that they are easier to pick up when eating.
- 2
Pour 2 cups of boiling water over aburaage to remove excess oil, then squeeze water out. Cut the aburaage in half lengthwise, then cut into 5mm/3/16" wide strips crosswise.
- 3
Add the Sauce ingredients to a saucepan and heat over high heat.
- 4
When the sauce starts boiling, add aburaage and then snow pea leaves. Push the snow pea leaves down with chopsticks or a fork so that they are submerged in the sauce.
- 5
After it starts boiling and snow pea leaves are all wilted, turn the heat off and leave it for minimum 15 minutes (note 5).
- 6
Transfer the snow pea leaves and aburaage to serving bowls and pour all the broth over the top.